Introduction
Fermentation is thought to substantially influence the quality of wine (Romano, et al., 1998; Lambrechts and Pretorius, 2000). Traditionally, the mixture of yeasts present on cellar equipment and grapes were responsible for the primary fermentation. These yeasts include members of the Saccharomyces, Hanseniaspora, Metschnikowia and Pichia genera (Granchi, et al., 2002). While numerous species may be present initially, as the ethanol concentration approaches 5 percent, most progress...

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